Eggs and arugula are a delicious combination. This dish is great for brunch!

Joy

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
4 open-faced sandwiches
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice.

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  • Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Nutrition Facts

501 calories; protein 17g 34% DV; carbohydrates 23.3g 8% DV; fat 38.2g 59% DV; cholesterol 382.5mg 128% DV; sodium 535.8mg 21% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2013
This was so easy and delicious. I toasted the bread first and since I had no mayo or arugula I used yogurt and baby spinach. Yum I will definitely be making this again! Read More
(7)
34 Ratings
  • 5 star values: 29
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2013
This was so easy and delicious. I toasted the bread first and since I had no mayo or arugula I used yogurt and baby spinach. Yum I will definitely be making this again! Read More
(7)
Rating: 5 stars
08/03/2014
I love this recipe! It was so easy and amazing. I followed the recipe exactly and it was perfect. This recipe is so good i would make it anytime day or night. Arugula is the perfect combo. Great job! Read More
(5)
Rating: 5 stars
03/25/2013
I LOVE this sandwich! Of course with the garlic and mayo as the base how couldn't it be yummy? I had this for a late breakfast this morning and I may just have to make another one for lunch. I scaled this down to one sandwich leaving the dressing for the arugula for two. This was very yummy! Read More
(4)
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Rating: 4 stars
03/22/2018
Super tasty would skip the olive oil on the arugula next time and I toasted the bread to add a bit of a crunch. Read More
(1)
Rating: 5 stars
07/13/2014
Mmmmmmm.....quick and yummy recipe. I put mine on a slightly toasted English muffin since that's what I had on hand and topped with a little grated parmesan. Read More
(1)
Rating: 5 stars
02/05/2018
This is one of the most flavorful combinations we have come across. We chose Francese rolls lightly sprayed with olive oil and warmed in a toaster. Rest of the recipe is a piece of cake and fantastic! Thank you for creating this Read More
(1)
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Rating: 4 stars
07/02/2013
This was good I followed others and toasted the bread and skipped the oil for the salad and poached the egg to cut back on calories but still tasty. Read More
(1)
Rating: 5 stars
02/13/2015
Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress chèvre & kale mushrooms & rainbow chard. All taste great with the arugula garlic mayo & egg as the base. Yum! Read More
(1)
Rating: 5 stars
08/28/2016
Man this was SO good! Since I was making it just for myself I scaled it down using 1 egg and 1 cup of arugula. I used a slice of multi-grain bread that I had on hand which I toasted first. Great for late breakfast lunch or even dinner! This is a restaurant-quality dish that is so simple to put together and I'll definitely make it again! Read More
(1)